Khandvi – A Gujarati Snack

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Khandvi is a simple, filling Guju snack made of dahi (yogurt) and besan flour (chickpea flour). It’s a rather novel texture, almost like a solidified custard consistency. It’s pretty easy to eat 5-6 of these at a time.

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To make these, I used some haldi (turmeric) and mustard seeds I brought back from India. I was missing a few things (curry leaves, hing, etc) but they still came out delicious.

Khandvi 

Adapted from Veg Recipes of India

For yellow part:

1 cup chickpea flour

3/4 cup plain, unsweetened yogurt

2 1/4 cups room temperature water

1/4 teaspoon turmeric

1/2 teaspoon ginger purée

Pinch of onion powder + pinch of garlic powder (or pinch of hing/asfoetida, if you have)

Pinch of salt

Whisk together the yogurt and water, and then add the spices and mix. Add the chickpea flour and whisk until no longer lumpy.

Spread some oil on two large, rimmed pans and set aside. Nonstick pans work even better.

In a nonstick sauce pan on very low heat, heat the mixture until it solidifies. The original recipe notes it takes 17 minutes to reach the desired consistency, and this is about how long it took for me, too. To test whether the consistency is good, take a small spoonful onto the pan and let it cool a little, then try to roll it. If it rolls, you’re in the clear! Take the mixture off the heat and spread it out in a thin layer across the pan, as evenly as possible.

For “filling” and topping:

2 tablespoons unsweetened shredded coconut

2 tablespoons cilantro or a pinch of coriander powder

1 teaspoon coconut milk or water (or omit)

Mix these together and sprinkle around on the thin layer of chickpea/yogurt.

1 tablespoon oil

1 teaspoon mustard seeds

2 teaspoons sesame seeds

pinch curry powder or 8-10 curry leaves

Heat oil and add mustard seeds, cook until sizzling. Add the curry and the sesame seeds, cook until sizzling/browned. Take off heat.

Assembly: 

Cut the yellow lengthwise into strips, and then roll roll roll. You can do a variety of shapes and sizes. After rolling, arrange on a serving dish and spoon the mustard seed/sesame seed/oil mixture across them. I also sprinkled black sea salt for flavor and color contrast!

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Soft yet crispy, sweet yet savory, delicate yet filling. A snack of contrasts that won’t fail to please! Khana swadisht thaa!

Also because I am a wimp I left out spicy green chilis. You can add these in the batter or in the filling if you so wish.